Today’s post is a wonderful Cream Soup Recipe from Tessa of Tessa the Domestic Diva. She is sharing something today that I love–creamy soup. It’s getting chilly here — perfect weather for this Thai Chicken Soup, Homemade Hot Chocolate, or this soup!
The winter season always requires some imagination in the produce department since there’s no summer bounty overflowing anywhere! I try and stick to seasonal produce as it almost always tastes better and is usually much less expensive.
Root vegetables are especially tasty this time of year. Couple that with the cool weather and a root vegetable soup is born!
This winter has seen my soup craving shifting into overdrive. I want it everyday.
I have one daughter who would happily be my partner in crime in this endeavor, but the other three members of the troop…well not so much. So I’ve taken to making a small batch at lunch and serving some soup as side for the dinner hour!
Here is a cream soup that is warm, comforting, slightly sweet and oh, so satisfying! I was inspired by a recipe I discovered in La Tartine Gourmande, a new cookbook written by Beatrice Peltre. I’ve admired her food photography for some time and hoped to gain some new ideas…and I did! Along the way, I drooled over her myriad of creative, gourmet recipes too! I’ve used an assortment of root vegetables in this soup.
Celery root is quite literally the root ball from which celery grows. It is the ugly duckling of the bunch, but is a true star! (Note from Adrienne-it’s one of the most low carb of the root veggies as well. And added bonus.)
With the celery root, you get celery flavor, but a creamy and smooth texture, whereas regular celery can be stringy and bitter. Parsnip is more familiar, the white carrot in the family! I’ve used both garnet yams and Japanese sweet potatoes to make this–the only real difference is the color!
If you prefer a thick soup, you will want to simmer until the liquid is mostly absorbed. Play with it–adding more or less liquid in the last step is easy enough!
- 1 tablespoon ghee, or coconut oil or olive oil (use coconut or olive for AIP)
- 1 medium onion, chopped
- 4 cloves garlic, minced (See The Easiest Way to Peel Garlic)
- 2 apples (approx 1½ cups), peeled & diced (Sub chayote squash or peeled zucchini for low carb)
- 1½ cup celery root, peeled and diced
- 1 cup parsnip, peeled & diced (use turnips for low carb)
- 1 cup Japanese sweet potato, peeled & diced (or any variety, however it will change the color). Use more celery root, or radishes, or jerusalem artichoke for low carb.
- 2 cups filtered water
- 2 cups homemade stock (chicken or vegetable – See Homemade Vegetable Broth Mix – click here if you would rather purchase broth)
- 2 teaspoons oregano
- 1 teaspoon sea salt (or to taste). I recommend Real Salt.
- 1 cup full fat coconut milk (See Easiest Coconut Milk)
- Preheat a large stockpot over medium heat.
- Add fat and let it heat a bit.
- Saute onion for 2-3 minutes until soft.
- Add garlic, cook for one minute and add all diced root vegetables. Saute until starting to soften, about 10 minutes, stirring occasionally.
- Add the water, stock, oregano, and salt.
- Bring to a simmer and cook until all root vegetables are fork tender.
- Using a blender or food processor, puree the soup along with the coconut milk until smooth. Taste and add additional salt if desired. (Note from Adrienne: This is my favorite stick blender!)
For some more delectable soups, how about:
- Easy Mexican Tortilla Soup (paleo options) – Fast, flavorful, and kid pleasing!
- Creamy Ham & Potato Soup (dairy free) – Everyone is always surprised at how delicious this simple soup is–only a few ingredients make magic!
- Easy Thai Chicken Soup (paleo) – Always a crowd pleaser. It receives rave reviews in all the places I have shared it–just like visiting a Thai restaurant!
Adrienne here again…Of course, you could add whatever vegetables you like to this soup base depending on what you have available at the time.
For other great meal ideas, see Tessa’s other post on my blog–Healthy Chili Mac and More Quick and Easy Meals. And if you love one pot meals like this, check out our family favorite–Pakistani Kima (Beef Curry) with vegan option. It’s my Most Requested Recipe Ever (if you don’t count our Totally Addictice Surprise Seasoning Popcorn, that is :-).)
Love soups? I hope to post a review of this book soon, but I’ll give you a hint– it’s a real winner!
Ladled by Kimi Harris.
What’s your favorite soup recipe?